DLP-1 2
DLP-1 2
DAILY LESSON PLAN Teacher JENNIFER P. BALAIS Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates and Time NOVEMBER 14, 2019/ 7:25 AM-8:55 AM Quarter 3RD QUARTER
I .OBJECTIVES
A. Content Standard The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting
gateaux, tortes and cakes.
B. Performance Standard The learners demonstrate competencies in preparing and presenting gateaux, tortes and cakes.
C. Learning Competency: Select required oven temperature to bake goods in accordance with desired characteristics, standard recipe
specifications and enterprise practices.
Prepare sponges and cakes according to recipe specifications, techniques and conditions and desired
product characteristics. TLE_HEBP912TC-IIIa-f-7
II. CONTENT
1. Main ingredients used for variety of sponge and cakes
2. Specific temperature used for different types of sponge and cakes *The facilitator reminded
the whole class of the House
3. Pre-heating the oven Rules ( Cleanliness, Early
4. Classification of the different types of sponge and cakes Attendance)
5. Mixing methods used for variety of sponge and cakes
6. Recipe specifications, techniques and conditions and desired product characteristics
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A.. Reviewing previous lesson or Teacher provides the objectives of the lesson and invokes prior knowledge. * The review was developed
by using the learners’ prior
presenting the new lesson
knowledge.
Ask these following questions to serve as a review from the previous topic.
1. Enumerate the different culinary terms related to sponge and cakes. Elaborate.
2. How to measure liquid and dry ingredients?
3. What is the correct yield/number of serving per cake shape and size?
B.. Establishing a purpose for the The teacher gives an overview of the topic by throwing questions related to the lesson.
* In this case, the teacher
lesson
uses questions to start the
Guide questions:
new lesson that will also
develops the critical
1. Have you already tried to bake your own cake? thinking skills of her
students by asking HOTS
2. Were you able to consider the exact temperature in baking? How about the mixing method? questions.
3. What do you think is the importance of knowing the temperature requirement and mixing methods for baking?
E.. Discussing new concepts and The teacher gives additional input about the lesson presented. The teacher imparts new
practicing new skills # 2 knowledge to her students.
G. Finding practical application of How do you assess our lesson for today? Is it important? Why or why not? Do you think it is useful in our day to day
concepts and skills in daily living activities? In what instance for example can we apply this lesson in our daily living?
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H.. Making generalizations and 1. What are the main ingredients used for variety of sponge and cakes?
abstractions about the lesson 2. What are the specific temperatures used for different types of sponge and cakes?
3. How to pre-heat the oven?
4. What are the different types of sponge and cakes?
5. Name the different mixing methods used for variety of sponge and cakes.
6. Name the different techniques use in preparing sponges and cakes.
I. REMARKS
II. REFLECTION
A. No. of learners who earned 80%
in the evaluation
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B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lessons work?
No. of learners who have caught up
with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
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